Healthy Peanut Butter Banana Bread

2.50 from 2 votes

This Peanut Butter Banana Bread is the perfect way to use up overripe bananas, creating an incredibly moist and tender loaf with a hint of peanut butter flavor in every bite.

Prep Time10

Cook Time45

Total Time55

Course: bread, Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 192kcal

Author: Lauren Allen

Cost: 4

Recipe Link

Equipment

Loaf Pan
Mixing bowl
Meat Chopper , great for mashing bananas

Ingredients

4 large bananas , about 1 1/3 cup, mashed
½ cup creamy peanut butter
2 large eggs
3 Tablespoons milk (any kind)
1 Tablespoon vanilla extract
3 Tablespoons light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour

US Customary - Metric

Instructions

Grease a loaf pan (I also like to line the bottom of the pan with parchment paper to make sure the loaf doesn't stick).
Mash bananas in a mixing bowl. Add peanut butter, eggs, vanilla, milk, brown sugar, granulated sugar, and cinnamon and stir well to combine.
4 large bananas, ½ cup creamy peanut butter, 2 large eggs, 1 Tablespoon vanilla extract, 3 Tablespoons light brown sugar, 2 Tablespoons granulated sugar, 1 teaspoon ground cinnamon, 3 Tablespoons milk (any kind)
In a separate small bowl stir together flour, baking powder, baking soda and salt. Add to banana mixture and stir to combine.
1 teaspoon baking powder, 1 teaspoon baking soda, 1 1/2 cups all-purpose flour, 1/2 teaspoon kosher salt
Pour into loaf pan and bake at 350 degrees F. for 40-50 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5-10 few minutes before inverting onto a wire cooling rack.

Video

Notes

Yield: 1 loaf. Serving Size: 12 slices.

Muffins: Divide batter evenly into greased or lined standard 12-cup muffin tin. Bake for 18-25 minutes.

Variations:

Nutrition